The Dinner Planner

Weekly Meal Plan – Summer Week 3, 2021

Stuffed Capsicums / Chicken & Chorizo Paella / San Choy Bow / Miso Salmon Sushi Bowl

San Choy Bow

5 from 1 vote
Servings 4


  • 500 grams pork mince
  • 2 tbsp sesame oil - or peanut oil
  • 1 onion - finely diced
  • 3 garlic cloves - crushed
  • 1 tbsp ginger - finely grated
  • 1 carrot - finley diced
  • 1 small zucchini - finely diced
  • 200 grams mushrooms - finely diced
  • 1 can water chestnuts - finely diced
  • 100 grams bean sprouts - fresh or tinned
  • 2 baby gem lettuce - leaves separated and rinsed
  • 2 tbsp peanuts - crushed


  • 3 tbsp soy sauce
  • 2 tbsp chinese cooking wine
  • 2 tbsp oyster sauce
  • 2 tsp cornflour
  • 1 tsp sugar


  • In a small bowl, mix the cornflour with 1 tbsp water. Add the soy sauce, cooking wine, oyster sauce and sugar and stir to combine. Set aside.
  • Heat the oil in a wok or large pan on the stove on medium high. Add the onion, garlic and ginger and cook for 1 minute.
  • Add the pork mince and stir using a whisk to break up the mince until white, about 2-3 minutes.
  • Stir in the carrot, zucchini and mushrooms and cook for a further 2 minutes.
  • Add the water chestnuts and stir to combine. Pour in the sauce and cook for 2 minutes until thickened. Transfer to a large serving bowl.
  • To serve, arrange the lettuce leaves on a large platter with the bean sprouts and peanuts.

Tips and Variations

VEGETARIAN: grate firm tofu to replace the mince
INGREDIENT SWAPS: pork mince - chicken mince, mushrooms - capsicum 

Want to take the thinking out of what’s for dinner AND spend more time doing what you love to do?

Our done for you weekly meal plans are completely customisable and come with an automated shopping list, meal prep guide and so much more. We’ll help you save time, money and reduce your mental load.


Want some tips and tricks to help you out through the week? Perhaps a recipe or two and some cocktail inspiration?